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Cashew-Coconut Meatballs with Creamy Spiced Tomato Sauce
50 minutes 30 minutes active
This take on Indian kofta (meatballs) includes roasted cashews and coconut, both of which add richness and texture to the dish. The meatballs can be shaped up to an hour in advance and refrigerated until ready to cook. Steamed basmati rice or warmed flatbreads are ideal accompaniments.
cup unsweetened shredded coconut
tablespoons extra-virgin olive oil, divided
01In a 12-inch skillet over medium, toast the coconut, stirring frequently, until golden, about 2 minutes. Transfer to a large bowl and set aside. In the same skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the onion and garlic and cook, stirring, until lightly golden, 7 to 9 minutes. Transfer to a small plate, spreading it in an even layer. Refrigerate until slightly cooled, about 5 minutes. Set the skillet aside.
Most important- this dish was delicious and approved by husband and kids. That said - its not a 30 minutes or less kind of dish. I also added the rest of the coconut milk in the can and felt like it was the right amount. I might try baking the meatballs and freezing for quick meals in the future. Also curious about subbing bulgar for beef to make it vegetarian.
Sauce wasn't very creamy. Maybe use tomato sauce rather than crushed tomatoes?